Grilled Chicken Satay Skewers
Grilled Chicken Satay Skewers are a popular Southeast Asian dish, featuring tender pieces of marinated chicken threaded onto skewers and cooked over a grill. The rich coconut and spice marinade creates a flavorful, juicy bite, perfectly complemented by a creamy, savory peanut dipping sauce.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 0.5 cup canned coconut milk full-fat
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon lime juice fresh (optional)
- 12 count wooden skewers soaked in water
- 0.5 cup creamy peanut butter
- 0.25 cup canned coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice fresh
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 0.5 teaspoon sriracha or red curry paste adjust to taste
- 2 tablespoons water or more as needed to thin
Instructions
- Marinate the Chicken: In a medium bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, minced garlic, grated ginger, and lime juice (if using). Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Prepare Peanut Sauce: While chicken marinates, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, and sriracha/red curry paste in a small saucepan. Heat over medium-low heat, whisking constantly until smooth and warmed through. Add water, 1 tablespoon at a time, until the sauce reaches desired consistency. Remove from heat and set aside.
- Thread Chicken: Thread the marinated chicken pieces onto the pre-soaked wooden skewers. Discard any remaining marinade.
- Preheat Grill: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates.
- Grill Satay: Place the chicken skewers on the hot grill. Cook for 2-3 minutes per side, turning frequently, until the chicken is cooked through and has nice char marks (internal temperature reaches 165°F / 74°C). This should take about 8-12 minutes total.
- Serve: Remove grilled chicken satay from the grill and serve immediately with the warm peanut sauce for dipping. Garnish with chopped cilantro or crushed peanuts if desired.
Notes
For best flavor, marinate the chicken for at least 2 hours, or overnight. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Adjust spice level in the peanut sauce to your preference. Serve with rice, cucumber salad, or fresh lime wedges.